Andy Waters’ take on chicken nuggets is an interesting one – he uses cheese and onion crisps to create a flavourful coating for the meat, with apple in the filling to add a hint of sweetness. The festive shapes will add a Christmassy touch to this dish!
Place all the ingredients for the filling in a blender and pulse for a few seconds.
Scrape the mixture out of the blender and onto a clean surface that has been floured. Shape the mixture into a flat disc - approximately 1cm thick. Get the kids involved for this next part – give them a range of festive cutters to use to cut out their nuggets from the mixture.
On a tray, mix the cheese and onion crisps with the breadcrumbs. Let your little helpers then roll their festive nuggets in the coating, ensuring the filling is covered all over.
Place a pan over a medium heat and add oil. When the oil is hot, add the nuggets. Cook for 6 minutes, turning occasionally. They should be a golden-brown colour and cooked through, with no pink showing.
Once cooked, drain the nuggets on absorbent kitchen towel. Serve immediately with your choice of dipping sauce.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.